Cheesesteak Stuffed Peppers: All the Flavor, None of the Bun

Let’s get something straight — I love a messy, gooey, overflowing Philly cheesesteak as much as the next carb enthusiast. But sometimes you want the flavor of a sandwich without needing three napkins and a carb coma afterward. Enter: Cheesesteak Stuffed Peppers — the ultimate loophole meal.

All the melty cheese.
All the sizzling steak.
All the caramelized onions and mushrooms.
Zero guilt… and zero soggy buns. (Sorry, bread. It’s not you. It’s portion control.)

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Why Stuff a Pepper Instead of a Roll?

Because:

• It makes you feel like you’re eating healthy (even if you load it with extra cheese — which you should).
• It’s a one-pan dinner that tastes like you worked harder than you did.
• It reheats beautifully — meaning future you will thank present you.
• Even your low-carb / keto / gluten-free friends will stop talking about their diet and start asking for seconds.

What You’ll Need To Make Cheesesteak Stuffed Peppers:

• 4 bell peppers, halved and seeded (green for classic Philly attitude, red/yellow if you like sweetness)
• 1 lb thinly sliced steak (ribeye is king, but shaved sirloin or deli roast beef works in a pinch)
• 1 large onion, sliced
• 1 cup mushrooms, optional but highly recommended
• 2 tbsp Worcestershire sauce
• 1 1/2 cups of your favorite marinara sauce
• Salt & pepper
• 2 tbsp butter or olive oil
• 8 slices provolone or melty cheese of choice

How to Make Cheesesteak Stuffed Peppers:

• Preheat oven at 375°F
• In a skillet, sauté onions and mushrooms in butter until caramelized. Add steak, Worcestershire, 1/2 cup marinara, salt, and pepper. Cook just until browned.
• Ladle 1 cup marinara sauce on the bottom of a baking dish
• Spoon the filling into each pepper half like you’re tucking them into cheesy little beds and place them into the baking dish.
• Top with provolone — don’t be shy.
• Bake 20-25 minutes until bubbly and glorious.

Optional But Excellent Add-Ins:

• A swipe of garlic aioli before filling the peppers
• Hot cherry peppers for heat like a true Philadelphian
• Cheez Whiz instead of provolone if you’re chaotic and proud

Final Thoughts (a.k.a. Warning)

Once you make these, you’ll never look at bell peppers the same way again. You’ll start stuffing them with everything. Taco peppers. Pizza peppers. Breakfast omelet peppers. It’s a lifestyle.

So go ahead — grab a fork and claim your cheesesteak without the bread baggage. You’ve earned it. Leave me a comment below on what you stuff YOUR peppers with!